101 Things I Learned ® in Culinary School (Google eBook)

Front Cover
Grand Central Publishing, May 20, 2010 - Business & Economics - 212 pages
27 Reviews
Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession.

The book will feature a wide range of illustrated lessons, from how to properly hold a knife... to the history of food... from food preparation and presentation... to restaurant hospitality and management, and much more.

The book will be presented in the distinctive and highly-attractive packaged style of 101 THINGS I LEARNED® IN ARCHITECTURE SCHOOL, and will be the perfect gift for anyone who is thinking about entering culinary school, is already enrolled, or even just the casual chef.
  

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Review: 101 Things I Learned ® in Culinary School

User Review  - Lexi - Goodreads

Read this and didn't learn anything revolutionary but it's good to have Read full review

Review: 101 Things I Learned ® in Culinary School

User Review  - Goodreads

Read this and didn't learn anything revolutionary but it's good to have Read full review

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About the author (2010)

Matthew Frederick is an architect and urban designer in Cambridge, Massachusetts. He has taught at a number of colleges and universities, including Boston Architectural College and Wentworth Institute of Technology.

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